BUFFALO MOZZARELLA from gr.125 bags of gr.250

Description

The Campania buffalo mozzarella still retains all the characteristics that have accompanied it over time. The round shape, the thin and glossy crust and the abundance of milk flowing when cut. As in the ancient recipe, buffalo mozzarella is made with milk, rennet and salt. The rennet is used to coagulate soured buffalo milk and obtain the so-called curd, to be chopped and melted with boiling water. The resulting paste is further processed and spun, finally cut. Once cut by hand, the name of mozzarella also derives from the act of cutting.

Ingredients

Campania buffalo milk, rennet, salt

Nutritional values ​​and composition for 100g. of mozzarella

Water 56 g. Proteins 18 g. Fats (lipids) 21 g. Glucides 4.6 g. Iron 0.2 mg. Calcium 403 mg. Phosphorus 240 mg.

How to store buffalo mozzarella

The Bufala Campana milk mozzarella must be kept in its own running water, contained in the sealed package. It should not be refrigerated, since the cold alters its aroma, taste and texture. The elasticity and callosity of this pasta filata are compromised by low temperatures. It is therefore necessary to store the mozzarella at room temperature and deprive it of its liquid only before serving it.